1 In a large saucepan, bring the water to a boil over high heat. Add the lentils, carrots, garlic, salt, rosemary, and pepper. Return to a boil and boil for 5 minutes.
2 Add the black-eyed peas, rice, and oil. Reduce the heat to a simmer, cover, and cook until both the lentils and rice are tender, 17 to 20 minutes. Makes 6 servings